Bollywood Blush Bubbly
This luxurious and visually stunning cocktail is inspired by the iconic drink at Dishoom, a renowned Bombay-inspired restaurant in London. It features a blend of sparkling rosé, aromatic saffron and spice-infused simple syrup, raspberry puree, and lychee juice, all served in a champagne flute with an edible gold leaf rim. Whether you're a seasoned mixologist or a novice, mixing up this Bollywood Blush Bubbly is sure to leave a lasting impression on your guests. Cheers!
Bollywood Blush Bubbly
A luxurious and visually stunning cocktail inspired by Dishoom's iconic drink, featuring sparkling rosé, saffron-infused syrup, raspberry puree, and lychee juice, perfect for hosting guests.
Prep Time
10 mins
Total Time
10 mins
Ingredients
- 1/8 cup water
- 1/8 cup sugar
- 2 green cardamom pods
- 1 star anise
- 1 cinnamon stick
- 1/2 tsp saffron
- 1/4 cup raspberries
- 1/2 Tbsp sugar
- 1/2 Tbsp lemon juice
- 1/4 oz saffron simple syrup
- 1/8 cup raspberry puree
- 1/8 cup lychee juice
- 1/8 bottle sparkling rosé
- Edible gold leaf, for garnish
Instructions
- For the saffron simple syrup, combine sugar, water, green cardamom pods, star anise, cinnamon stick, and saffron in a saucepan.
- Heat the mixture on medium heat until it gently boils, then reduce the heat and let it simmer for 10-15 minutes.
- Remove the saucepan from the heat and let the syrup cool to room temperature, then strain and set aside.
- For the raspberry puree, heat all ingredients in a saucepan over medium heat until the raspberries start to bubble and break down.
- Blend the mixture in a food processor or blender until smooth, adding small splashes of water to reach a smooth, pourable consistency.
- In a pitcher, combine saffron simple syrup, raspberry puree, and lychee juice, and gently stir to mix.
- Carefully pour a portion of the sparkling rosé into the pitcher, and gently stir again.
- Garnish a champagne flute with edible gold leaf, then pour the prepared cocktail into the flute and serve immediately.